Home Forums Hunting & Shooting Hunter's Campfire Flat Iron Steak

Delicious cut - is it universally recognized, or is it just here in my small world? Where did it come from; did it used to be called something else?

It is a shoulder steak...Ever one I ever had was tough as shoe leather...

Have that down here also. Very good when cooked on the grill.

We have it here in PA. Very powerful taste, kinda chewy. Around here is is generally served with a crab meat topping to mellow it out a bit. It was a favorite of mine in Wellsboro PA, but the restaurant changed hands and they don't make it anymore.

Not thought of well here in Dixie.

Flat iron is just the top of the shoulder steak that is typically cut off and discarded. If left whole it is has a layer of gristle right through the middle and tough as hell.

If properly cut i.e butterflied into 2 steaks and the gristle discarded it is quite tasty cut. It is a tougher/ stronger cut of meat that works very well with an acidic type marinade to help break it down the connective tissues a bit and grilled medium.

Slice so thin you can almost see through it, then a bulgogi marinade.

Grill using a seafood type rack on the grill, and serve with sticky rice.

Great appetizer, but can be a full meal, also.

Marinate in KC Masterpiece Steakhouse sauce over night and BBQ the next day. BITCHIN!

Chuck-eyes have become my second favorite steak.

T-Bone will never be topped.


The Flat Iron is a result of beef checkoff dollars marketing.

Exactly my thoughts. There are an awful lot of cuts of beef, nearly all of which are better than flatiron.

Porterhouse.

Tri tips are bestest.

Sounds like a good replacement for skirt steak if your making fajitas. Not a big fan of having a steak that requires an overnight prep to make it turn out, "pretty good".

Have tried, will stick with Ribeyes and T-bones...pinch of salt, hot coals, knife almost optional.

I like the flat iron, Miss Melanie .....not so much.

Chuck eye is a helluva good steak for the $. Usually find it for $5/lb here. Tender & lots of flavor.

Amen! But a tbone will do! 😉

It's one of the parts that we threw to the greyhounds. Along with the tripas.

A cut invented by butchers to get paid better for what used to be good burger. It started when the big marinade craze occurred and people started messing up perfectly good steaks.

tripas are damn good.

I have met few steaks I did not like, some I liked better than others.